Haddock Meuniere

Haddock Meuniere…Soaking Fish Fillets In Milk…Does It Really Work???

Haddock Meuniere
Haddock Meuniere

Haddock Meuniere….I was never a “fish” eater at home, I guess because my past experience with making it resulted in” fishy, dry” fillets  that were most definitely “inedible”, in my opinion.  I’ve tried frying, baking, broiling, and it always came out the same way..not so thrilling!

Then I tried this recipe for Sole Meuniere from a Fine Cooking magazine. I figured I give it a try hoping to get a much different effect than in the past. I thought there might be something to the soaking the fish fillets in milk. The first time I tried it my husband & I couldn’t believe how fresh, juicy, flaky and down right delicious it was. I think I made 1-3/4 lbs of haddock and it was GONE! Apparently the “soaking the fish in milk” really does get rid of the fishy taste, restores the “fresh from the sea” freshness, and results in the fish being flakier and juicer. Since then I have made this many, many times and quite frankly wouldn’t make it any other way. It is fast, easy and delicious, and doesn’t overcook the fish. You won’t be disappointed.

Let me know of this works for you! And remember, don’t overcook the fish! Only 3 minutes a side on a medium high heat on stove! A sprinkle of parsley, squeeze of a half a lemon, and a drizzle of browned butter…..Don’t forget, the number one, first mistake is over cooking your fish! Follow this, you’ll never make fish any other way again! I promise!

Want a variation on your pan fried Haddock Meuniere??? Try Haddock Piccata…the same great way to cook the Haddock, but with a great lemony sauce…delicious!

Haddock Meuniere
Haddock Meuniere
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Haddock Meuniere

  • Author: A Foodie Affair
  • Prep Time: 20 mins
  • Cook Time: 6 mins
  • Total Time: 26 minutes
  • Yield: 4 1x


The freshest, flakiest, juiciest Haddock you ever ate!


  • 13/4 lb. haddock fillets, skin removed
  • 1 c. milk
  • 3/4 c. all purpose flour, seasoned with 1/2 tsp kosher salt & 1/4 tsp ground pepper
  • 6 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 1/4 finely chopped fresh flat leaf parsley
  • 1/2 c. melted butter


  1. Arrange fillets in a dish and pour milk over them. Let soak for 5 minutes & up to 20 minutes.
  2. Heat 1/2 c. butter over med high heat until very hot but not smoking. Remove the fillets from the milk, blot with paper towels, dip into flour, and shake off the excess. Carefully lay the fillets into the hot butter, don’t crowd the pan or you’ll have trouble flipping the fillets.
  3. Cook the fish until golden on one side 2-3 minutes. With a slotted spatula and great care, flip the fish. Adjust the temp if the butter is getting too dark. Cook on the second side 2-3 minutes. Use slotted spatula to remove them, set on paper towels for a minutes and arrange on warm platter.
  4. If the pan is too dark clean out slightly with paper towel. Melt 6 Tbsp butter until butter foam turns slightly brown. Remove pan from the heat so butter doesn’t keep cooking, but keep hot. Pour lemon juice over fish and sprinkle with parsley. Pour the hot browned butter – you should hear a sizzle (if you don’t it will still taste great!) Serve immediately with wedges.


This recipe serves 2 for very generous servings and 4 for smaller portions.

This Haddock Meuniere was featured in Foodbuzz Top 9 recipes!

Foodbuzz Top 9 – March 19, 2012


  1. This is also my favourite way to prepare fish! I leave out the step where it is soaked in milk (due to a lactose sensitivity). Despite skipping this step, I find the lemon diminishes the “fishy” taste.

  2. I love fish and cook it about once a week but haven’t tried soaking it in milk before. I’ll give it a go next time to see what’s it’s like. My husband sometimes complains fish is too fishy so this method might also make him like it more!

  3. Fish is difficult ingredient for me. I am trying to add more fish to my menu so am glad I saw this post glad to know that is how you can get rid of fishy smell. Going to try it. Thanks!

  4. Pingback: A Foodie Affair » Blog Archive » Toasted Orzo with Peas and Parmesan

  5. For those with a pocket book my size (very small), this is a great way to turn leftover haddock as prepared above, into an incredibly delicious fish cake that (with the right seasoning) will make you think of a Phillips Crab Cake!

      • This fish is delicious! There’s something about soaking in the milk. EVERY time I make this fish, it comes out fantastic! Juicy, flaky and delicious! Start with a really good piece of fresh fish (not frozen or fresh frozen). Make sure it smells like the sea. Just don’t be tempted to over cook! That’s the number one thing the ruin’s fish. About 3 min a side for the thick filets. That’s it!

  6. I got this idea from a 40-plus year-old Betty Crocker Cookbook. It works like a charm for all of the above reasons. I soak the fish in milk, sprinkle with salt, roll in breadcrumbs, sprinkle with dried herbs or seasoning salt, pour melted butter over it and bake. It’s far better than commercially prepared fish filets.

  7. Will any milk product work? I keep 2% Milk in my refrigerator.

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